Jam Thumbprint Cookies
These buttery jam thumbprint cookies are made with almond shortbread dough and filled with glossy jam. Soft, crumbly, and melt-in-your-mouth every time.
Equipment
- 1 Food processor makes the dough quick and easy. (You can also make it by hand with a pastry cutter or your fingertips.)
Ingredients
- 170 g all-purpose flour (1¼ cups)
- 75 g almond flour (¾ cup)
- 30 g cornstarch (3 tbsp)
- 60 g powdered sugar (6 tbsp)
- 150 g cold unsalted butter, cubed
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp cold milk, as needed
- About ½ cup jam of choice (raspberry, strawberry, apricot, pear, passion fruit, etc.)
Instructions
- Add everything but the milk – Place flour, almond flour, cornstarch, powdered sugar, salt, butter, and vanilla in a food processor.
- Blitz in short pulses until the mixture looks sandy and crumbly.
- Add 1–2 tbsp cold milk and pulse just until the dough comes together. Don’t overmix.
- Gather into a disc, wrap, and refrigerate for 30 minutes to 1 hour.
- Roll into 20–25 g balls (about 22 cookies total) and arrange on a parchment-lined tray.
- Press an indent in the center of each ball using your finger or the back of a kitchen utensil.
- Add a small amount of jam (about ½ tsp). Don’t be tempted to overfill — the jam spreads as it bakes.
- Bake at 170–175°C (340°F) for 12–15 minutes, until the edges are just set and lightly golden.
- Add extra jam (optional) – Right as the cookies come out of the oven, you can spoon in a touch more jam to top up the centers.
- Leave on the tray for 5 minutes, then transfer to a rack to cool completely. The jam will firm up as it cools.
